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Add tomato puree or paste, red chili powder, and salt.
Cook (may partially cover during cooking) at medium heat for about 15 – 20 minutes.
“The origins of butter chicken can be traced back to a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal Delux in Peshawar before the partition of British India.
With the partition of British India, Moti Mahal moved to New Delhi.
The primary aroma of the dish unfolds with the addition of the kasuri methi/dried fenugreek leaves.